Strawberry Rolls with Cream Cheese Icing

Strawberry Rolls with Cream Cheese Icing

Strawberry Rolls with cream cheese icing – perfect for a weekend breakfast or brunch. Delicious sweet rolls with strawberry jam and fresh strawberries.

Happy weekend! I’m so happy the weekend is here, it’s been a busy week at work so today I had to unwind. I do this by baking.

I’ve been wanting to make these strawberry rolls for a while now and today was the perfect day for them. The hand model bought me these gorgeous strawberries and they’re so delicious and sweet. I for one love cinnamon rolls but the hand model has had enough of them, I admit I make them a lot. I’ve made cherry rolls before and I loved them, and I’ve made cinnabons before and a lot of other rolls you can find here on my blog. But I have to say these strawberry rolls are totally my favorite.

There’s just something about strawberries, they’re so sweet and amazing, one of my favorite berries. For the dough I used the cinnabons recipe which I cut in half here and used margarine instead of butter because so many people asked me before if it would be any different with margarine vs butter. To tell you the truth, it tastes the same to me, they’re just as flaky with margarine as with the butter. Some people might not want to use margarine for health reasons so feel free to use butter instead.

I filled these rolls with strawberry jam and about a cup of fresh strawberries which I cut into small pieces, simply because when I eat the rolls I want to bite into strawberries. After all they are the star of this recipe.

Strawberry Rolls with Cream Cheese Icing
Strawberry Rolls with Cream Cheese Icing

Ingredients

For dough

  • ½ cup milk
  • 1 tsp active dry yeast
  • 1 egg
  • ¼ cup sugar
  • ¼ cup margarine (or butter)
  • 2 cups all purpose flour
  • pinch of salt

For filling

  • 1 cup strawberries, chopped
  • ½ cup to ¾ cup strawberry jam

For Cream Cheese Icing

  • ½ cup cream cheese at room temperature
  • 3 tbsp butter, softened
  • 1 tsp vanilla extract
  • 1 cup to 1½ cups powdered sugar

Instructions

  1. Warm up the milk in the microwave for 30 seconds. Add yeast to it, stir and let sit for 5 minutes until yeast dissolves.
  2. In the bowl of your mixer, add the sugar, egg, margarine or butter, flour and pinch of salt. Mix using the paddle attachment until the dough resembles peas. Switch to the hook attachment. add the milk mixture and mix for about 3 to 5 minutes. Dough should be elastic and soft. Place the dough in a slightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size. I usually turn the oven on to 350 F for about 1 minute until it’s warm inside, turn off the oven and place the bowl with the dough in the oven and close the door. This speeds up the process and in about 45 min your dough should have doubled in size.
  3. Butter a 10 inch pie dish, or any baking dish you choose to use.
  4. Roll the dough into a rectangle that’s about 18 inches x 12 inches. Spread the strawberry jam over the dough evenly. If you use too much jelly it will come out when you slice into rolls. Evenly arrange the strawberries over the jelly.
  5. Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together.
  6. Cut the roll into 8 equal rolls. To make this easier cut the roll in half first, then each half in half and so on, until you have 8 rolls. Use a serrated knife, I found it easier to cut the rolls.
  7. Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size. You can use the oven trick again to speed up the process. Just make sure to turn off the oven, you only want it to warm for about a minute so that the rolls stay in a warm environment.

You can find complete recipes of this Strawberry Rolls with Cream Cheese Icing in jocooks.com

LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE

LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE

I’ve probably made these cheese crisps 100 times already. They’re so delicious, easy to “customize,” and quick to make. They’re great to snack on when you’re in the mood to “munch” but carrot sticks just aren’t cutting it – these are full of protein and fat and (depending on your cheese) zero to few carbs. They’ll satisfy actual hunger, which is always a plus, you know, for FOOD.

So, start with your cheese. You can use cheddar, parmesan, Monterey jack, whatever you’d like. I haven’t tried it with mozzarella or provolone yet so I’m not sure how those would turn out, but if you’re in the mood for that, why not give it a try? What’s the worst that could happen?

If you’re planning on mixing in seasonings or spices, grate your cheese. Or get pre-shredded cheese. Either is fine. I’ve used the “mexican shredded blend” before with success.

Otherwise, if you’re doing just plain cheese, you just need to slice it.

Preheat your oven to 350 degrees Fahrenheit and put some parchment paper on a cookie sheet.

Did you hear me about the parchment? It must be parchment. Foil won’t work (trust me, I’ve tried), nor will “cooking spray” or any other method… parchment and parchment only. Can I say it again? Parchment.

LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE
LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE

Ingredients

  • Cheese
  • Optional – herbs and spices

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper. Not waxed paper. Not foil. PARCHMENT. Trust me.
  3. Shred cheese and mix with seasonings or herbs (Do NOT add salt. Cheese is salty enough.) OR
  4. Cut cheese into thin slices. (or get the cheese cut “for sandwiches” at the deli in your grocery store)
  5. Either put little lumps of the shredded cheese (maybe 1 Tbsp or so) or squares of the sandwich slices (about ¼ or ⅙ of a full slice per cheese crisp) onto the parchment, a couple of inches apart. They will spread as they bake.
  6. Bake 5-7 minutes or until beginning to brown around the edges.

You can find complete recipes of this LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE in joyfulabode.com

CAULIFLOWER CRUST CALZONE

CAULIFLOWER CRUST CALZONE

After the HUUUGE success I experienced with my cauliflower crust pizza marinara and cheese pizza, I felt the time was ripe to try something new involving cauliflower crust.
As I was making up my mind, the other day – on my way back from the gym – I walked by a pizza parlor and noticed some pretty good looking calzones in the window.
That’s when it hit me: cauliflower crust calzone! Rad.

CAULIFLOWER CRUST CALZONE
CAULIFLOWER CRUST CALZONE

Ingredients
Makes three medium size calzones (feeds 3)

Crust

  • 1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
  • ½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
  • 1 free range egg, lightly beaten
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon oregano
  • ¼ teaspoon ground black pepper

Filling

  • 6 tablespoons thick tomato sauce
  • ½ cup / 1.7 oz / 50 gr mozzarella cheese
  • pinch of salt

Directions

  1. Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
  2. In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized).
  3. Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.
  4. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
  5. Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
  6. Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).

You can find complete recipes of this CAULIFLOWER CRUST CALZONE in theironyou.com

Greek Grilled Chicken & Hummus Wrap

Greek Grilled Chicken & Hummus Wrap

Lately I’ve been thinking, I need more wraps in my life! I rarely make them and that needs to change. They are basically a big giant taco and I’m obsessed with tacos so they should be a regular on my menu. This Greek Chicken and Hummus Wrap is so easy to make yet it’s so incredibly flavorful and delicious! I opted to go with a homemade hummus because I always have everything on hand to make hummus, but if you are looking to make these quicker you can definitely just go with your favorite store-bought hummus. Then if you are wanting to go the other route and do everything from scratch you could make a homemade Greek vinaigrette to toss with the chicken. You could also make these into more of a gyro style wrap by swapping out the hummus for tzatziki, I did however love the hummus on these so try it this way at least once. I love Greek and Mediterranean food because of all it’s bright fresh flavors and these wraps are no exception to that. I loved everything about them and I’ll definitely make them again and again for an easy weeknight meal!

Greek Grilled Chicken & Hummus Wrap
Greek Grilled Chicken & Hummus Wrap

Ingredients

  • 1 1/2 lbs bonless skinless chicken breasts
  • Olive oil
  • Salt and freshly ground black pepper
  • 6 Tbsp Greek vinaigrette dressing
  • 4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)
  • 3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
  • 3 cups chopped romaine lettuce
  • 2 medium roma tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup (2.5 oz) feta cheese, crumbled

Directions

  1. Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 – 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.

You can find complete recipes of this Greek Grilled Chicken & Hummus Wrap in cookingclassy.com

WHITE CHOCOLATE-CREAM CHEESE MOUSSE

WHITE CHOCOLATE-CREAM CHEESE MOUSSE

In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.

In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it. This recipe first appeared in our December 2012 issue along with Ben Mims’s story Beyond the Pale.

WHITE CHOCOLATE-CREAM CHEESE MOUSSE
WHITE CHOCOLATE-CREAM CHEESE MOUSSE

Ingredients

  • 2 oz. cream cheese, softened
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 1⁄2 cup heavy cream
  • 1⁄4 tsp. kosher salt
  • 3 egg whites
  • 1⁄4 cup sugar
  • 8 oz. white chocolate, finely chopped

Instructions

  1. Place cream cheese and vanilla seeds in a large bowl, and beat on medium-high speed of a hand mixer until very smooth, about 2 minutes. Add cream, and beat until smooth and fluffy, about 2 minutes more; set aside. Place salt and egg whites in another bowl, and beat on medium-high speed of a hand mixer until soft peaks form; while beating, slowly add sugar, and beat until stiff peaks form; set aside.
  2. Place white chocolate in a medium bowl over a 4-qt. saucepan of simmering water, and cook, stirring constantly, until just melted; remove from heat, and let cool for 5 minutes. Pour white chocolate into cream cheese mixture, and fold with a rubber spatula until almost combined; add beaten egg whites, and fold gently until just combined. Transfer to a piping bag fitted with a 3⁄4″ tip, and pipe into serving glasses; refrigerate until set before serving, at least 2 hours.

You can find complete recipes of this WHITE CHOCOLATE-CREAM CHEESE MOUSSE in saveur.com

Pumpkin Delight Dessert

Pumpkin Delight Dessert

Happy Labor Day!
I hope you have the day off and get to spend it with family and friends! I know we’re excited to spend time with our own little family as well as get some projects done. 😉
With it being the start of September, I’m going all fall and y’all and wanted to start sharing some fall and Halloween projects with you guys. You may think it’s early but time flies this time of year, and I’m making sure you guys have all the ideas early to get crackin’ on your creations this season.

This next dessert is one that EVERY pumpkin lover will enjoy. It’s one of those Layered desserts that everyone devours during the summer time, and I’m calling it Pumpkin Delight! With a pecan layer, cream cheese layer, pumpkin and pudding layer and a Cool Whip layer on top, it’s sure to be a hit at your home! What I love most about these layered desserts, is that they are so easy and usually look like they took hours and hours to make – a great way to impress the guests. 😉 I hope you enjoy this creamy and cool Pumpkin treat as much as we did!

Pumpkin Delight Dessert
Pumpkin Delight Dessert

INGREDIENTS:

  • 1 cup Flour
  • 1/2 cup Butter (softened)
  • 1/2 cup plus 1/4 cup Pecans, chopped
  • 8 oz. Cream cheese, softened
  • 1 cup Powdered sugar
  • 3 cups Whipped topping, divided
  • 2 1/2 cups Milk
  • 3 sm pkgs. White chocolate instant pudding mix (or vanilla) – 3.4 oz. boxes
  • 1 – 15 oz can Pumpkin puree
  • 1 tsp. Pumpkin spice

DIRECTIONS:

  1. Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. (If you would like more crust add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool.
  2. Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
  3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.

You can find complete recipes of this Pumpkin Delight Dessert in lilluna.com

Baked Eggs in Bread Bowls

Baked Eggs in Bread Bowls

This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. It’s the whole egg and the toast combo all together in one nice package.

These are so easy to make and wouldn’t they be splendid on a brunch buffet table? The best part, you can easily make two, ten, a hundred, whatever your needs are at the moment.

I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. Use feta and substitute oregano for the other herbs for a Greek flavor.

I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy.

Any way you put these together, they will be great.

Baked Eggs in Bread Bowls
Baked Eggs in Bread Bowls

Ingredients

  • Crusty dinner rolls, as many as you choose
  • Eggs, large, one for each roll
  • Mixed herbs, chopped, such as parsley, chives & tarragon, about 1 teaspoon for each roll
  • Heavy cream, 1 teaspoon for each roll
  • Salt and pepper
  • Parmesan cheese, grated, as much as you want to sprinkle on each roll

Directions

  1. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Reserve tops. Crack an egg into each roll. Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.

You can find complete recipes of this Baked Eggs in Bread Bowls in noblepig.com

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

This is the perfect Cinnabon copycat recipe, even if you’re not gluten free. Yeah. That’s how good they are.
You can now serve these to your friends who are not gluten free and they will never know they are GF. The texture and flavor is spot-on for “normal” cinnamon buns.
And if you’re on a cinnamon roll kick, also check out my Cinnamon Roll Popcorn recipe!

Rolling out gluten free dough is tricky and cinnamon rolls, even gluten ones, can be tricky as well. Which leads us to a double whammy for GF cinnamon rolls. I’ve put together a video tutorial showing how to roll out the dough. I encourage everyone to watch it before making the rolls!

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe
Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

Ingredients
DOUGH:

  • ⅔ cup milk
  • 1 tablespoon butter
  • 1 packet (7 g) yeast
  • ¼ cup granulated sugar
  • ½ cup (83 g) potato starch
  • ½ cup (80 g) brown rice flour
  • ¼ cup (29 g) finely ground almond flour
  • ¼ cup (34 g) tapioca starch plus more for flouring your surface
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
  • good quality plastic wrap for rolling out (and up!) the dough

FILLING:

  • ⅓ cup butter, softened
  • ½ cup brown sugar
  • 2 tablespoons cinnamon

FROSTING:

  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt

Instructions

  1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.

DOUGH:

  1. Combine yeast and sugar in large mixing bowl.
  2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes – beating long enough is essential, GF flours are “thirsty,” the dough will thicken & lose it’s stickiness as you beat it.
  5. Roll out the dough: (please watch the video!) this is a sticky dough that you’ll want to roll out to approximately a 13″ x 10″ rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
  6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½” space around the edges.

You can find complete recipes of this Gluten Free Cinnabon Copycat Cinnamon Roll Recipe in recreatinghappiness.com

COCONUT CREAM DREAMBOAT DESSERT

COCONUT CREAM DREAMBOAT DESSERT

This Coconut Cream Dreamboat Dessert has a Golden Oreo crust, a cream cheese and Cool Whip layer, a Coconut pudding layer, more Cool Whip, and is topped off with toasted coconut. It is a super easy dessert to make and tastes just like it’s title – a dream.

Coconut lovers in da hoooouse! I can’t help but judge people who don’t like coconut a little bit. I’m pretty sure that stuff was sent straight from the gods themselves! I love it and I love baking with it even more. Or should I say, not baking? Because this dessert happens to be a delicious no-bake dessert that is super easy to make and can be whipped up in no time!

We have a couple other versions of this here on the blog. We have a vanilla version {also, one of the most popular recipes on our blog}, a pumpkin version, and a pistachio version. I’d like to say that this coconut one is my favorite, but they are all, actually, pretty equally delicious.

I was inspired to make this version, due to my new status as a REAL® Seal Dairy Diva! I did this last year as well and I was so excited when they asked me to do it again this year. They are such a great company that focus on real dairy products from cows raised in the U.S. It gets me excited when I come across the REAL® Seal on the dairy products that I love, because I know they can be trusted and are great for my family and me.

COCONUT CREAM DREAMBOAT DESSERT
COCONUT CREAM DREAMBOAT DESSERT

INGREDIENTS:

  • 36 Golden Oreo Cookies
  • 6 Tbsp. butter, melted {I use salted}
  • 1 {8 oz} pkg. Philadelphia Cream Cheese, softened
  • ¼ cup granulated sugar
  • 2 Tbsp. cold milk
  • 12 oz. Cool Whip, divided
  • 2 {3.4 oz.} pkgs Coconut Cream instant pudding
  • 3 & ¼ cups whole milk
  • 1 cup sweetened coconut flakes, toasted {Here is how I toast mine}

INSTRUCTIONS

  1. In a food processor, pulse the Oreo cookies until they are fine crumbs. Combine the crumbs and the butter until crumbs are fully coated.
  2. Press the mixture into a 9×13 inch baking dish. Place the dish in the refrigerator while you work on the other layers.
  3. In a medium bowl {I use my stand mixer} whip the cream cheese and sugar on medium-low speed. Add the milk and mix until fully incorporated.
  4. With a spatula, fold in 1 & ¼ cups cool whip until completely uniform. Spread this mixture evenly over your crust.

You can find complete recipes of this COCONUT CREAM DREAMBOAT DESSERT in highheelsandgrills.com

CARAMELIZED ONION SPAGHETTI SQUASH

CARAMELIZED ONION SPAGHETTI SQUASH

Onions sautéed with butter and olive oil create this scrumptious Caramelized Onion Spaghetti Squash. Mixed with kale and mushrooms for a healthy, colorful meal.

FRIDAY, hi how are you? Thank you to everyone who responded to my new site design this past Monday and who kindly answered the questions at the end of my post—I truly appreciated all the responses. But, the giveaway winner is…..

Janelle @ Wholly Healthy

Congrats! I’ll be emailing you later today so you can claim your gift card.

What I really wanted to find out from the “survey” is if we’re all on the same page here, and it looks like we mostly are. There’s a general consensus that, when it comes to recipes, you (or maybe I should say “we”) are looking for:

Recipes with minimal ingredients. The fewer the ingredients, the more likely you are to make a recipe.

2) Recipes with attainable ingredients. If a recipe calls for strange ingredients, you probably won’t make it.

Now, with that said, “strange” ingredients is sort of a loose term, in my opinion. What one person defines as strange or uncommon another person may define as totally attainable. I’m going to do my best to stick to simple recipes that use common ingredients and require 30 minutes or less. That said, this is a HEALTHY food blog, so a recipe may call for coconut flour instead of whole wheat flour because I’m trying to healthify (<<not a word but should be) a recipe for you. Plus, I kind of love coconut flour and, from what I’ve seen, most Giant Eagle stores sell it these days.

CARAMELIZED ONION SPAGHETTI SQUASH
CARAMELIZED ONION SPAGHETTI SQUASH

INGREDIENTS

  • 1 2-3 lb. spaghetti squash
  • ¼ cup olive oil
  • 2 tbsp butter (I used dairy free)
  • 2 yellow onions, peeled and sliced into longer strips if possible
  • 1½ cup mushrooms
  • 1 cup kale
  • ¼ tsp rosemary (I used fresh, but dried would work too)
  • Salt and pepper to taste
  • Optional: parmesan cheese*

INSTRUCTIONS

  1. Preheat oven to 350°.
  2. Slice squash in half, remove seeds and place on baking sheet.
  3. Brush 2 tbsp olive oil on both sides of the squash (1 tbsp per half) and then place face down in the oven.
  4. While squash is roasting, melt butter and last 2 tbsp oil over medium-high in a large skillet.
  5. Add onions to skillet, stirring occasionally. After 5 minutes, add mushrooms.
  6. After approximately 10 minutes, the onions should start to caramelize. If they look like they’re burning at all, add an extra tablespoon of oil.

You can find complete recipes of this CARAMELIZED ONION SPAGHETTI SQUASH in thealmondeater.com